Cherry Limeade Dump Cake Recipes

CHERRY LIMEADE CAKE

Steps:

• Combine cake mix with oil, water, eggs and dry Kool-Aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
• Pour cake batter into a 9 X 13 pan and bake at 325 degrees for 30 to 35 minutes.
• Heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime Jello in limeade. Using chopsticks or wooden skewers, poke a LOT of holes all over the still-warm cake. Slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours, until cake is cold.
• In a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.

CHERRY LIMEADE DUMP CAKE

Steps:

• Preheat oven to 350°. Grease and lightly flour a 9x13" cake pan, or spray with non-stick coating. Spoon pie fillings into pan, in alternating pattern. Run spatula back and forth through pie fillings to make a swirl or marbled effect. Do not mix too well, as you want the colors to be distinct.
• Sprinkle the entire cake mix evenly over the pie fillings. Do not stir. Dot evenly with the sliced butter.
• Bake for 50-60 minutes, until tester comes out clean. Mine took the full 60 minutes. Allow to cool before slicing.

CHERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle pecans on top.
• Bake in the preheated oven until golden brown on top, 35 to 40 minutes.